Orange Bundt Cake

August 27, 2012

Author: Joan Lynch

My mother-in-law, Bridie Lynch, emigrated from Ireland in her early twenties and met her husband, Michael, in Chicago. When I met my husband, Jack, I was immediately welcomed into a large, loving Irish family. My mother had died when I was 7 years old and we did not have a large extended family. I enjoyed meeting Jack’s 2 sisters and the many aunts, uncles and cousins who were an important part of their lives. My Bubbie, Bridie, had a good sense of what she could do to help out and make me feel comfortable with my “new family”. She loved our 4 children and welcomed each one enthusiastically.. The Irish were good cooks and they cooked simply. I have included a family cake recipe.


1 1/2 sticks of butter

1 cup(s) Sugar

2 1/2 Cup(s)s flour

1 teaspoon Baking Powder

1 teaspoon baking soda

1 teaspoon salt

2 rinds of oranges

2 eggs

1 teaspoon Vanilla extract

1 cup(s) raisins

1 cup(s) finely chopped walnuts

Sour Milk

1/2 cup(s) canned milk

1/2 cup(s) water

1 teaspoon vinegar


2 Oranges

1 cup(s) Sugar


1. Cream butter and sugar

2. Combine flour and other dry ingredients and add to sugar mixture

3. Add liquid ingredients and beat well

4. Add raisins and nuts and beat again

5. Put batter in a lightly greased bundt pan and bake at 350 degrees for 1 hour

6. Squeeze two ouranges and combine with 1 cup sugar. Pour slowly over cake when you take it out of the oven.